This tomato pesto soup is super delicious and very easy to make. Throw in some yummy rolls or french bread and you have a meal!
Course
Soup
Cuisine
American
Prep Time15minutes
Cook Time1hour25minutes
Total Time1hour40minutes
Servings4
AuthorJanssen Bradshaw
Ingredients
1½lbs.ripe tomatoeshalved with seeds scooped out
2Tolive oil
Kosher salt and black pepper
1Tbutter
1Tolive oil
½onionchopped
1tminced garlic
Pinchred pepper flakes
115 ounce can crushed tomatoes
3Tpesto
3cupsvegetable stock
Instructions
Preheat oven to 400˚ F. Spread the tomato halves out on a large baking sheet lined with foil, drizzle 2 T olive oil over the tomatoes and sprinkle generously with salt and pepper. Stir the tomatoes gently to coat them evenly. Roast the tomatoes for 45 minutes.
In a large stockpot, warm the 1 T of butter and 1 T of olive oil over medium heat until butter is melted. Add the onions and cook for about 10 minutes, until soft. Add the garlic and red pepper flakes and cook another minute. Add the remaining ingredients, stir, and bring the mixture to a boil. Lower the heat and simmer uncovered for 30 - 40 minutes.
Use an immersion blender or traditional blender to puree the soup until smooth (or leave it slightly chunky, which is what I prefer).